I was complaining to a friend this week about how all the vegetarian recipes I’ve made recently taste people who are diets trying to pretend they’ve made something good. Christy was surprised to hear this because she’s started cooking vegan this year and has had some really delicious recipes. Me: please share your secrets with me!…
Over winter break I was catching up with family and they were asking me about Pittsburgh and my general life. I told them I rarely go out and usually just bring a lunch & dinner to studio (since I’m usually there for 12 hours). So what do you make? I reflect on my semester and the meals…
I hardly ever cooked in New York—small kitchen, was barely home, etc, etc. Trying to shake off the dust and after a few wonky recipes I think I have one that you might want to put in your mouth! Really, even if you’re a new cook, it’s going to be ok. I hope my directions…
A simple dish, but I think some people forget the awesome power of a few cherry tomatoes. (There are herbs in there, I swear!) Spaghetti with roasted Tomatoes and herbs (via RealSimple) 12 ounces spaghetti (3?4 box) 2 pounds cherry tomatoes (about 6 cups) 6 cloves garlic, smashed 3 tablespoons olive oil, plus more for…
Potato, leek, and feta tart [via RealSimple] 1 tablespoon olive oil 2 leeks (white and light green parts), cut into half-moons 2 small zucchini, cut into half-moons kosher salt and black pepper 1/2 cup crumbled Feta (about 2 ounces) 2 tablespoons chopped fresh dill 2 Red Bliss potatoes (8 ounces), thinly sliced 1 store-bought 9-inch…
This the only purposefully vegetarian dish I know how to make, which I got from RealSimple magazine: Vegetarian Tacos With Spinach, Corn, & Goat Cheese. Evan made it first so I knew I liked it, otherwise I am pretty skeptical of vegetarian dishes. It’s yummy! I made it for my vegetarian roommate, Katelynd. She insisted…
